Wan Hao

Experience award-winning Cantonese classics by Wan Hao master chefs – authentic, exquisite, and appreciated by all.

The restaurant has long been synonymous with Cantonese culinary art since its opening in 1995. To this day, patrons make frequent returns for authentically prepared favourites, like the crisp Peking Duck with traditional Chinese crêpes, Beef Tenderloin served with Sour Plum Fresh Pear, and fresh seafood delicacies – all from the specially-curated menu by the talented team of chefs.

Also known for serving up good authentic dim sum, this is the place to be at if you are craving for dim sum in Singapore. Under the delicate care of Dim Sum Chef Loh Kah Poh, diners around have been delighted time and again.

Wan Hao’s exclusive setting with Chinese gold leaf calligraphy makes this a special diningSmallBAE15color venue suitable for business lunches or family gatherings. Apart from a main dining floor, guests may also enjoy excellent dining experience in four-seater booths or private rooms.

The restaurant is consistently listed as one of the top restaurants in Singapore and heralded for its impressive wine list of over 300 selections and excellent appeal to wine lovers.


Prices are subject to 10% service charge and 7% Goods and Services Tax (GST).


Opening Hours

Lunch: 12PM to 3PM
Dinner: 6.30PM to 10.30PM
Monday to Friday

Lunch: 11.30AM to 3PM
Dinner: 6.30PM to 10.30PM
Saturday , Sunday and Public Holiday


Smart Casual


Cash, Amex, Diners, JCB, Master Card, VISA


Please call (65) 6831 4605

Or email:

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Hairy Crab Grandeur at Wan Hao

October - November 2015 | Wan Hao

Best known for its succulent meat and rich creamy roe, the prized hairy crabs are back in season. Showcasing the delicate flavours of the exquisite crustacean, highlights include Baked Whole Hairy Crab in Shao Xin Chinese Wine, Baked Hairy Crab with Cheese, Stir-fried Hairy Crab Meat with Fresh Milk, Egg White & Caviar.

Guest Chef Chan Po Sang

17 August – 10 October 2015 | Wan Hao

With more than 30 years of culinary experience in the world’s top restaurants and hotels, guest chef Chan Po Sang is definitely a force to be reckoned with in the chinese fine-dining scene. Enjoy flavourful Cantonese dishes brought to you by Chef Chan Po Sang, comprising of Pan-fried Diced Beef Tenderloin with Black Pepper & Crispy Garlic, Steamed Sliced Giant Grouper with Red Dates & Light Soya Sauce and Braised Sea Cucumber with Cabbage & Abalone Sauce.

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Celebrating Wine Spectator Achievement

August - October 2015 | Wan Hao, Pool Grill and Crossroads Cafe

Let’s drink to this joyous occasion with our carefully curated wine selection below at just S$12++ a glass!

  •  Sparkling
    • NV Ruffino Prosecco DOC, IT
  • White
    • 2013 Toifl, Grüner Veltliner, Niederosterreich, AT
  • Red
    • 2012 Castello Montauto Chianti, DOCG, Campania, IT